Goan Fish Curry
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Indian · 40 min · Fish · pescatarian, gluten-free, keto, low-carb, high-protein
348 cal
30g protein
12g carbs
20g fat
per serving · estimated
Ingredients
- 3/4 lb firm white fish fillets (kingfish or cod)
- 1 can (13.5 oz) coconut milk
- 1/2 tbsp tamarind paste
- 1/2 tbsp kashmiri chili powder
- 1 tsp ground coriander
- 1/4 tsp ground turmeric
- 1 medium yellow onion
- 1/2 tbsp ginger-garlic paste
- 1 tbsp neutral oil
Method (tap to check — screen stays awake)
- Rub fish with turmeric and a pinch of salt; set aside.
- Saute chopped onion in oil over medium heat 5 minutes, add ginger-garlic paste and cook 1 minute.
- Stir in chili powder and coriander for 30 seconds, then pour in coconut milk and 1/2 cup water.
- Add tamarind paste and simmer 8 minutes until the gravy is smooth and slightly reduced.
- Slide in the fish and simmer gently 6-8 minutes until just cooked through; do not stir hard. Season with salt.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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